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Currant Cream Ice
From Cassell's dictionary of cookery, 1892
Serves 3
Can use red currant jelly if fresh fruit is not in season.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
627Calories
5 gProtein
29 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories627 kcal
Protein5.5 g
Carbohydrates29 g
Fiber7.1 g
Sugars12 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.1 g
Cholesterol161 mg
Sodium34 mg
Potassium602 mg
Calcium150 mg
Iron1.6 mg
Magnesium31 mg
Phosphorus161 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C67 mg
Vitamin A3.3 mcg
Vitamin E0.2 mg
Vitamin K22 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate13 mcg
Choline12 mg
Caffeine0 mg
Water229 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 441. The excerpt below is the record exactly as published.
Currant Cream Ice. — Take one piut of red cui-rant- juice {see Currant, Eed, Cream), mix with it a pint of cream, sweeten and freeze. A few raspberries or strawberries are an improvement.
Cook this with the app: pantry check, scaling, and the assistant.